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Ingredients
- 1 cup all purpose flour
- 1/4 cup light brown sugar packed
- 1 ounce unsweetened chocolate grated
- 1/2 cup (4-ounces) butter chilled
- 2 tablespoons milk
- 1 teaspoon vanilla
- Brownie Filling
- 3 ounces unsweetened chocolate
- 3 ounces semisweet chocolate
- 1/2 cup (1 stick; 4-ounces) butter room temperature
- 1 1/2 cups sugar
- 3 large eggs beaten
- 1/2 cup pecans toasted and chopped
- 3/4 cup all purpose flour
- Chocolate Icing
- 4 ounces semisweet chocolate melted
- 1/4 cup (2-ounces; 1/2 stick) butter room temperature
- 2 teaspoons vegetable oil
Preparation
Step 1
Note: Need a total of 4 ounces unsweetened chocolate and 7 ounces semisweet chocolate - highest grade chocolate..
For pastry: combine flour, brown sugar and grated chocolate in large bowl. ( This recipe works great with a food processor.) Cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with fork until just blended. Pat pastry onto bottom and sides of 11-inch tart pan, flouring fingertips as necessary if mixture becomes too sticky.
For filling: Preheat oven to 350 degrees F. Melt chocolates in top of double boiler set over hot water. Remove from heat and heat and stir in butter (which you have cut into tablespoon sized pieces) 1 piece at a time. Transfer mixture to large bowl. Add sugar and blend well; mixture will be granular. Add beaten eggs 1/3 at a time, blending well after each addition. Mix in vanilla. Stir in chopped nuts. Gradually add flour, blending well after addition. Pour into pastry shell. Bake until center is just set and tester inserted in center comes out clean, 20 to 25 minutes. Let tart cool on wire rack.
For Icing: Combine chocolate, butter and oil in large bowl and mix until smooth. Cool to spreadable consistently, whisking occasionally. Spread icing over top of tart. Let stand until icing sets. Cut into wedges to serve.